Rice pilaf with shrimp and turmeric

Rice pilaf with shrimp and turmeric

Rice pilaf with shrimp, turmeric, garlic, ginger and raisins — the best recipe for a fragrant, crumbly pilaf for dinner.

1 cup basmati rice
500-600 g of large raw headless shrimp
1 large onion
4 cloves of garlic
2 cm fresh ginger root
40 g light raisins
4 boxes of cardamom
1.5 tsp turmeric
salt, freshly ground black pepper
melted butter

Step 1
Peel and finely chop the ginger and garlic, divide the resulting mixture in half. Crush the boxes of cardamom.
Step 2
In a pan with a thick bottom, lightly heat 2 tbsp. oil, put cardamom, raisins and half ginger with garlic. Sauté on low heat for 2 minutes.
Step 3
Pour rice and salt, mix, warm a little, stirring, 1 min. Add 1 tsp. turmeric, mix and pour 1.5 cups of boiling water. Stir, cover and increase heat to high. Cook for 5 minutes.
Step 4
Reduce heat to low, simmer for exactly 7 minutes. Do not open! Remove the pan from the heat, wrap it in a blanket and leave for 15 minutes.
Step 5
Meanwhile, peel the shrimp, salt and pepper. Heat oil in a pan. Put the remaining garlic with ginger and shrimp.
Cook on medium heat on both sides for 4–5 minutes. Sprinkle with turmeric, mix, remove from heat.
Step 6
Put the rice on the plates in a slide, lay the shrimp on top with the liquid from the pan. Serve immediately.

Rice pilaf with shrimp and turmeric
Rice pilaf with shrimp and turmeric

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